Cream of Celery & Red Lentil Soup

Directions

1. Heat oil in a large saucepan over medium-high heat. Add onion and celery. Cook, stirring occasionally for about 10 minutes, until the vegetables are softened.
2. Stir in garlic and sauté another 1-2 minutes. Add lentils, stock, bay leaves, salt, and pepper. Cover, bring to a boil, reduce heat to medium and simmer for 15 minutes.
3. Remove from heat and purée using a blender or immersion blender. Add pureed soup back to the pot on low heat and stir in the whipping cream. Season to taste with salt and pepper.
4. Divide soup into bowls and garnish with chives.